Description
Personal Spaghetti Bread Bowls are a fun and comforting meal that combines classic spaghetti with warm, toasted bread bowls. Perfectly cooked spaghetti tossed in a flavorful marinara sauce is served inside crispy sourdough or Italian bread bowls, topped with melted mozzarella and Parmesan cheese.
Ingredients
Scale
Bread Bowls
- 4 small round bread loaves (like sourdough or Italian bread, about 4-6 inches in diameter)
- 2 tbsp olive oil
- Salt, to taste
Spaghetti and Sauce
- 1 lb (16 oz) spaghetti pasta
- 1 tbsp olive oil
- 1 jar (24 oz) marinara sauce (or homemade tomato sauce)
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Toppings and Garnish
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the Bread Bowls: Preheat the oven to 375°F (190°C). Slice the tops off the bread loaves, hollow out the insides to create bowls, and set aside. You can save the removed bread for breadcrumbs or another use.
- Toast the Bread Bowls: Brush the insides and outsides of the hollowed bread bowls with olive oil and sprinkle with a pinch of salt. Place them on a baking sheet and bake for 10-12 minutes until golden and crispy. Remove from the oven and set aside.
- Cook the Spaghetti: While the bread bowls are toasting, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
- Prepare the Sauce: In a large saucepan, heat 1 tbsp olive oil over medium heat. Add marinara sauce, dried basil, garlic powder, salt, and pepper. Stir well and simmer for 5-7 minutes to blend the flavors and heat through.
- Combine Spaghetti and Sauce: Add the cooked spaghetti into the sauce and toss thoroughly to coat the noodles evenly.
- Assemble the Bread Bowls: Spoon a generous amount of saucy spaghetti into each toasted bread bowl.
- Add Toppings: Sprinkle shredded mozzarella and grated Parmesan cheese on top of the spaghetti in each bread bowl. Return them to the oven and bake for an additional 5 minutes until the cheese melts and bubbles.
- Serve: Remove the bread bowls from the oven, garnish with fresh basil or parsley if desired, and serve immediately while warm.
Notes
- Use small to medium-sized round breads that are sturdy enough to hold the spaghetti and sauce.
- Be careful not to overfill the bread bowls to prevent sogginess.
- Leftover bread cores can be toasted into breadcrumbs for future recipes.
- You can customize the sauce by adding sautéed vegetables or cooked meat if desired.
- Serve immediately after baking for the best texture and flavor.
